Farm 2 Fork Goes Online - Korean style Pancakes + Dipping Sauce

You will need:

240g plain flour

2 eggs

1 green onion

25ml soy sauce

½ tsp chilli flakes

½ tsp sesame seeds

1 garlic clove

1 courgette

1 carrot

1 potato

25ml white vinegar

salt

sugar

cooking oil

cold water

1.    Combine soy sauce, 2 tbsp sugar, 25ml water and white vinegar in a small pan or microwavable dish. Heat until sugar has dissolved. Add sesame seeds and chilli flakes to taste. Leave to cool.

2.    Wash and pat dry the vegetables. Grate the courgette, carrot and potato and mix together in a large bowl.

3.    Stir in flour and 1 tsp salt, making sure it is evenly distributed.

4.    Beat the eggs and add, along with 180ml water. If the batter is tough, add another 50-60ml water.

5.    Heat ½ tbsp cooking oil in a frying pan and make sure it coats the bottom of the pan. Using a small ladle or cup, spoon in about 4 tbsp of batter into the pan. Spread it evenly with a wooden spoon or spatula.

6.    Fry the pancake until crispy on the bottom (3-5 mins), then flip and cook for a further 2-3 minutes.

7.    Remove pancake from pan and put on a plate lined with kitchen towel, to absorb excess oil.

8.    Repeat with remaining batter, adding oil to the pan as needed.

9.    Serve pancakes with dipping sauce.

Click here for the cook-along video!